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Chicken Brunswick Stew

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10


  • 1 tablespoon available in grocery stores liquid smoke
  • 1/2 cup Paula Deen BBQ Sauce
  • 1 cup ketchup
  • 1 (16 oz) can creamed corn
  • 1 (28 oz) can sweetened with 1/3 cup sugar crushed tomatoes
  • 1 (2 1/2 lb) fryer chicken
  • 1 chopped onion
  • 1 tablespoon tablespoon vinegar
  • 1 tablespoon Worcestershire sauce
  • celery salt


In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the stock and reserve 2 cups of stock. Remove the skin and bones and chop meat.

In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew become too thick. Serve stew over steamed rice.